Italian Baked Beans and Greens-Vegan

By jacewildman

Ingredients

• 1 1/2 cup dried white, red or black beans, rinsed
• 1 1/2 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 2 carrots, diced
• 1 rib celery, diced
• 6 cloves garlic, chopped
• 1/2 cup tomato paste
• 1 bunch kale, collards or other greens, tough stems discarded, leaves thinly sliced
• 4 cups reduced-sodium vegetable broth or water
• 1/8 teaspoon cayenne pepper
• 1/2 cup bread crumbs
• 1/4 cup chopped fresh parsley
• 2 teaspoons fine sea salt

Details

Servings 8
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method:

Combine beans and enough water to cover by several inches in a medium saucepan. Bring to a boil, remove from heat and let sit, covered, 30 minutes. Drain beans.

Preheat the oven to 300°F. In a large skillet, heat oil over medium-high heat. Add onion and cook until browned, 6 to 7 minutes. Stir in carrots, celery and garlic; cook 2 more minutes. Stir in tomato paste and cook 1 minute. Stir in greens a little at a time until they all fit into the pan. Stir in drained beans, broth and cayenne. Pour the mixture into a 9x13-inch casserole dish and cover. Bake until beans are tender, 1 1/2 to 2 hours depending on variety.

In a small bowl, combine bread crumbs and parsley. Remove cover from the casserole, sprinkle with salt and stir well. Top with bread crumb mixture and increase oven temperature to 400°F. Bake, uncovered, until topping is browned and crisp, about 25 minutes.